yields about 3 dozen cookies

ingredients
2 sticks of butter, softened
3/4 c granulated sugar
3/4 c light brown sugar
2 large eggs
1 tsp vanilla extract
1/4 tsp lemon juice
2 1/4 c flour
1/2 c rolled (or old fashioned) oats
1 tsp baking soda
1 tsp salt
pinch of cinnamon
2 1/3 c nestle tollhouse semi-sweet chocolate chips (about 1/2 12 oz. bag)
1 3/4 c chopped walnuts

directions

  1. preheat oven to 300 degrees.
  2. cream butter, sugar, and brown sugar in a bowl with a mixer on medium speed for about 2 minutes.
  3. Add eggs, vanilla, and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.
  4. with mixer on low speed, add flour, oats, baking soda, salt, and cinnamon, blending for about 45 seconds. don’t overmix.
  5. stir in chocolate chips and walnuts.
  6. portion dough with a scoop (about 3 T) onto a baking sheet about 2 inches apart. (personal note: use blue baking mat or just put dough directly on cookie sheet, not brown-edged one mat. the cookies will spread too much on that one. 6 cookies to a cookie sheet.)
  7. bake for 20-23 minutes or until edges are golden brown and center is still soft.
  8. remove from oven and cool on baking sheet for 20 minutes.
  9. cook’s note: you can freeze the unbaked cookies and there’s no need to thaw. preheat over to 300 degrees and place frozen cookies on baking sheet about 2 inches apart.

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prep time: 30 minutes       cook time: 45-50 minutes       total time: 75-80 minutes
makes 2 loaveszucchini-bread-slice
ingredients
1 1/4 c vegetable oil
2 c sugar
4 eggs
1 T vanilla extract
2 medium zucchini (about 3 c zucchini) –  [i used 4 small zucchini. the ones she used in the video were pretty big, even though she said 2 medium zucchini, so i figured 4 small would equal to the 2 large ones she used.]
3 c flour
2 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
1/2 tsp kosher salt
1 c chopped nuts (optional)
directions
  1. preheat oven to 350 degrees. lightly grease 9×9 pan (or 2 loaf pans).
  2. whisk vegetable oil, sugar, vanilla extract, and eggs until smooth. (wet ingredients)
  3. shred zucchini (in food processor or using a shredder). place shreds in a kitchen cloth. wrap and squeeze excess water out. Set aside for later.
  4. mix flour, cinnamon, baking powder, baking soda, and salt until combined. be careful not to over mix. (dry ingredients)
  5. fold chopped nuts into zucchini.
  6. mix wet ingredients, dry ingredients, and nuts/zucchini just until combined.
  7. pour into pan(s) and bake for 45-50 minutes.
  8. cool for 15-30 minutes before serving.

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oreo ice cream cake

August 3, 2017

prep time: 20-25 minutes       freeze time: 4-5 hours (or overnight for best results)       makes 10-12 dsc_6459servings

ingredients
1 package oreo cookies
4 T butter, melted (for very firm crust, use 6-8 T)
a 1/2 gal. container of vanilla/chocolate ice cream, softened
chocolate syrup
1 8oz. containers of whipped topping, softened

directions

  1. crush the oreos into crumbs by running them through a food processor or putting them in a ziplock bag and crushing them. save 1/2 c of crushed oreos for topping.
  2. in a small mixing bowl, pour the ziplock bag of crushed oreos in and add the melted butter. stir until evenly coated.
  3. spread the oreo/butter mixture into a greased 9″x13″ pan, pressing firmly to form a crust on the bottom of the pan.
  4. spoon softened ice cream onto the oreo crust. spread evenly.
  5. drizzle chocolate syrup in a thin layer over the ice cream.
  6. spread whipped topping on top of the chocolate syrup.
  7. sprinkle the reserved oreo crumbles on top of the whipped topping.
  8. freeze for at least 4-5 hours or, for best results, overnight.
  9. remove from freezer for about 5 minutes to thaw slightly before serving.

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coconut tapioca dessert

March 19, 2017

prep time: 10 minutes      cook time: 25 minutes     total time: 35 minutes   yields 4 servingscoconut-tapioca-dessert-8

ingredients
1 13.5 oz can coconut milk
1.5 c milk
1/3 c sweetened condensed milk
1/2 tsp vanilla extract
1/2 c mini pearl tapioca (90 grams)
1/2 c fresh strawberries, sliced (or fresh fruit of your choice – blueberries, raspberries, blackberries)

directions

  1. add the coconut milk, milk, sweetened condensed milk, and vanilla extract to a small pot. stir and bring to a boil (takes about 5-6 minutes) – watch it closely so the liquid doesn’t boil over. once it boils, immediately take it off the heat. let the mixture cool slightly, and put it in the refrigerator to chill. (this step can be done ahead of time.)
  2. in a pot, bring 4 cups of water to a boil. add the mini pearl tapioca (don’t add these before the water is at a full boil !) stir and bring it to a boil again. turn off the heat, cover it with a lid, and set your timer for 18 minutes. after 18 minutes have elapsed, the pearl tapioca should turn completely transparent, which means they’re fully cooked. strain the pearls, rinse them with cold water to prevent them from sticking, and set aside.
  3. divide the prepared coconut milk soup into bowls, then divide the pearl tapioca. top with your fresh fruit and serve !

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8 servings       time: 1-2 hoursblueberry-crumble-pie-7

ingredients

for the crust:

  • 1.25 c all-purpose flour
  • 1/2 tsp salt
  • 1/3 c finely chopped pecans
  • 8 T chilled butter
  • 2-3 T ice water

for the filling:

  • 4 peaches (pitted and sliced into 1/2-inch thick slices)
  • 1/2 c blueberries
  • 1/4 c granulated sugar
  • 1 tsp cinnamon
  • 2 tsp vanilla extract
  • 1 T lemon juice
  • lemon zest

for the crumb topping:

  • 2/3 c all-purpose flour
  • 1/2 c granulated sugar
  • 1/2 tsp cinnamon
  • 1/3 c coarsely chopped pecans
  • 6 T chilled butter
  • whipped cream (optional)

directions

  1. for the crust: preheat oven to 375 degrees. mix together flour, salt and pecans in a bowl. cut in butter until it looks like large pebbles. mix in water and form into a ball. chill for 1/2 hours. roll out dough to approximately 1/4-inch and line 9″ pie pan. put in refrigerator while making filling and topping.
  2. for the filling: combine peaches, blueberries, sugar, cinnamon, vanilla extract, lemon juice, and lemon zest in a bowl.
  3. for the crumb topping: mix together flour, sugar, cinnamon and pecans. cut in butter and use fingers to mix until the mixture looks like large pebbles.
  4. remove crust from refrigerator and add peach filling. sprinkle crumb topping on top of peaches. bake in a preheated 375 degree oven for 45-50 minutes. remove from oven and cool on a rack. serve warm with vanilla ice cream or whipped cream.

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